Fig. 1: Pathway depiction of how free and esterified oxylipins could form in heated oil. | npj Science of Food

Fig. 1: Pathway depiction of how free and esterified oxylipins could form in heated oil.

From: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

Fig. 1

TAGs release FFAs which undergo oxidation to form free oxylipins (Pathway 1, blue arrow). Alternatively, polyunsaturated fatty acids on TAGs can be directly oxidized to form esterified oxylipins (Pathway 2 in red). The oxidized oxylipins on TAGs can be released to generate free oxylipins (Pathway 2 in red). Secondary oxidation products can be generated by the breakdown of free or esterified oxylipins32. TAGs Triacylglycerols, FFAs free fatty acids.

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